Caramelized Shallots Hummus

Caramelized shallots make the best hummus I ever tasted, believe me.

When combined with tahini, chickpeas, lemon juice and garlic, caramelized shallots add a deeper, more complex flavor, as well as a subtle sweetness. Just to prove you this hummus is seriously addicting: my father eats it by the spoonful, no carrot sticks, no chips, no pita bread. The hardcore way.

Making hummus from scratch is really worth it, when I say from scratch I mean by cooking the garbanzo beans yourself. I used to make hummus from canned chickpeas and I still do when I don’t have much time, but by starting with dried chickpeas, the hummus has a nuttier and more pleasant taste.

I try to always have hummus in my fridge, it’s great for a light dinner, a quick snack or just as an appetizer. It can also be used as a replacement for mayonnaise, delicious in sandwiches or with roasted vegetables. You got it, hummus is very versatile.

Hummus is also really heathy, it is loaded with protein and healthy fats. That makes it, in my opinion, the king of dips.

The recipe is really simple, you soak the chickpeas overnight and cook them in the morning. While the chickpeas are cooking, you mince the shallots and let them cook really slowly for about 40 minutes. Then all you have to do is put everything in the food processor and you’re done! I recommend you peel the chickpeas, it’s not mandatory but this extra step makes the hummus a lot smoother and easier to digest.

You can serve it at room temperature but I prefer it cold. It tastes even better after 1 or 2 days in the fridge.

Serve with tortilla chips, carrot sticks, celery, cucumber or sweet potato chips (my favorite!). This hummus will be without a doubt a crowd-pleasing dip.

Hello Thomas,
I just wanted to thank you for your amazing recipes, caramelized shallots, green falafels, cookies butter cheesecake, can not name them all. They’re so great and thanks to you we’re having amazing meals! Please keep up the good work! And as a french and a huge lover of cheese i am so grateful for your camenbert and blue cheese recipes!
Best of luck on your projects!